Product used in this recipe - Alg Seaweed Tasmanian Wakame or Rainbow Seaweed Flakes
Serves 4
Ingredients
Kombu and mushroom stock or kombu dashi with mushrooms:
10g dried porcini mushroom
a piece of dried kombu
1.5L water
Mushroom risotto:
1.5L kombu stock or vegetable stock
2 Tb extra virgin olive oil
1/2 brown onion, diced
1 cup arborio rice
1/2 cup of white wine
200g buttercup mushroom, sliced
1 cup of peas (frozen or fresh)
1.5 tsp Alg Seaweed Tasmanian Wakame or Rainbow Seaweed Flakes
10g butter
1/4 cup shaved parmesan
Steps
- To make mushroom stock, place porcini mushrooms and kelp into the water. Allow water to heat up. Once it at boiling point, reduce it to the lowest heat and allow it to simmer. Never boil kombu for a long period of time as it can become slimy and bitter.
- In a saucepan, saute onion with extra virgin olive oil.
- Add rice, stir for 5 minutes until translucent.
- Add white wine and let it cook for a few minutes.
- Add mushrooms, stir and combine.
- Add stock 1/2 cup at a time and let the rice absorb all moisture before adding more until rice is almost cooked. This process takes about 20 minutes.
- Add the peas and stir occasionally.
- Sprinkle Alg Seaweed Tasmanian Wakame and stir until combined.
- Turn off the stove, add butter and parmesan cheese.
- Serve hot with cracked pepper.